Lemon Poppy Seed Muffins
Ingredients:
3/4 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 box instant lemon pudding mix
1 / 2 teaspoon kosher salt
2 tablespoons poppy seeds
2 large eggs
1 / 2 cup low-fat buttermilk
1 / 2 cup fat-free vanilla yogurt
1 / 4 cup canola oil
1 lemon, juice and zest
Directions:
1. Preheat oven to 350°F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total).
2. In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside.
3.In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined.
4. Add dry ingredients to wet ingredients and mix until just combined; do not overmix.
5. Fill each muffin cup 2 / 3 full with batter.
6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Serve plain, or sprinkle with confectioner’s sugar
Dress these muffins up with a lemon glaze. Here’s how to do it:
Ingredients:
1 teaspoon butter
2 tablespoons fresh lemon juice
zest of 1 / 2 lemon
3 / 4 cup confectioner’s sugar
2 tablespoons of milk
Instructions: Melt butter in a small saucepan over medium heat. stir in lemon juice and lemon zest; whisk well to incorporate. Add confectioner’s sugar and whisk to blend together. Add milk to thin out glaze to your liking. Want thick glaze? Add more confectioner’s sugar. When glaze is still warm, top muffins with 1-2 teaspoons of glaze. Allow glaze to harden before serving.
